Cut the chicken into bite-sized pieces and transfer to a mixing bowl. Add all the marinade ingredients and gently massage it. Cover and marinate in the fridge for 10 minutes.

Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Cut the green parts of the green onions into 2-inch (5cm) pieces and thinly slice the white parts. Cut the bell pepper into bite-sized pieces, about ½ cup. Slice the onions into 1-inch (2.5 cm) thick pieces, then separate the layers so that they’re easy to stir-fry.

In a large wok (or pan), heat 1 tablespoon of oil over high heat. Once it gets nice and hot, add the marinated chicken, spread it out in a single layer, and sear for 1 minute or until the bottom is nicely browned. Flip and cook the other side for 3 to 4 minutes or until the chicken is cooked through. Remove from the wok and set aside.

In the same wok, add 1 tablespoon of oil and heat it over high heat. Once it gets nice and hot, add the onion and spread it out. Let it sit for 1 minute, or until the onion is slightly charred.

Add the garlic, ginger, and white parts of the green onions. Sauté for 30 seconds or until fragrant.

Add the chicken back into the wok along with the bell pepper and sauce. Stir-fry everything for 1 minute or until everything is nicely coated.

Turn the heat off. Add 1 teaspoon of sesame oil and the remaining green onions. Give it a final mix. Serve with hot rice. Enjoy!